Lemon Myrtle Kefir Panna Cotta

EfEgg free
GfGluten free
NfNut free
ThThermomix
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Lemon Myrtle Kefir Panna Cotta

This refreshing dessert is a great one for entertaining because it can be made hours ahead. It looks impressive, but it’s actually really simple! Just allow yourself enough time for everything to set. The lemon myrtle and the finger lime are both wonderful native Australian ingredients – I buy mine from the Australian Super Food Co (www.austsuperfoods.com.au).

As a bonus, it can help support your gut health thanks to both the kefir milk, which is a source of probiotics, and the gelatine, which is of current research interest for its possible role in improving digestive health – just make sure you buy a quality, grass-fed (preferably organic) gelatine if you can find one.

Ingredients

Lemon myrtle panna cotta base

300g milk

2 tsp ground, dried lemon myrtle (available from

2 tbsp honey or raw sugar

2 ¼ tsp quality gelatine powder

300g kefir milk (see Tips)

1 tsp natural vanilla

Whipped cream, to serve (optional)

Edible flowers, to serve (optional)

Fresh finger lime, to serve (optional)

Lemon-lime jelly topping

½ cup boiling water (cold water for Thermomix method)

1 ½ tbsp honey or raw sugar

1 ¾ tsp quality gelatine

¼ cup lime juice

¼ cup lemon juice

1 tsp ground finger lime powder

 

Method

  1. To make the panna cotta base, place milk and lemon myrtle into a saucepan and cook over low-medium until milk is heated through, but not simmering (do not allow to boil).
  2. Remove from heat, add honey/raw sugar and sprinkle over gelatine. Whisk until honey/raw sugar and gelatine are well combined and dissolved. Set aside for 10 minutes to cool.
  3. Place kefir and vanilla into a large mixing bowl and stir to combine. Slowly pour reserved milk mixture into kefir mixture and stir until well combined. Using a coarse sieve, strain mixture into a large jug (see Tips).
  4. Place six glasses (200 ml capacity) onto a baking tray. Pour mixture into prepared moulds. Place into refrigerator for a minimum of 2-3 hours or overnight until completely set.
  5. To make the jelly topping, place boiling water into a bowl. Add honey/raw sugar and sprinkle over gelatine. Whisk until honey/raw sugar and gelatine are well combined and dissolved. Stir through lime juice, lemon juice and finger lime powder. Using a coarse sieve, strain mixture into a jug and set aside to cool for 15 mins (until cool enough to touch but not yet setting). Pour over set panna cotta base. Place back into fridge until set firm, approx. 1-2 hours.
  6. Top with whipped cream, edible flowers and fresh finger lime (optional).

 

 

Tips

If you don’t have any kefir on hand, you can just use the same quantity of milk or plain yoghurt instead.

Make sure the sieve is not too fine, or you will strain out the lemon myrtle and finger lime powder. It should be just enough to catch any larger pieces of undissolved gelatine (you may have none).

Variation

Thermomix method

  1. To make panna cotta base, place milk and lemon myrtle into mixing bowl and cook 7 min/90C/speed 1.
  2. Add honey/raw sugar and gelatine and mix 1 min/speed 3. Transfer into a bowl or jug and set aside for 5-10 minutes to cool.
  3. Without cleaning mixing bowl, place kefir and vanilla into mixing bowl and mix 30 sec/speed 3. Scrape down sides of mixing bowl with spatula and mix 20 sec/speed 2, adding reserved milk mixture through hole in mixing bowl lid.
  4. Scrape down sides of mixing bowl with spatula and mix 20 sec/speed 3.
  5. Place six glasses (200 ml capacity) onto a baking tray. Using a coarse sieve, strain mixture into glasses. Place into refrigerator for a minimum of 2-3 hours or overnight until completely set.
  6. To make jelly topping, place all ingredients into mixing bowl. Cook 6 mins/100C/speed 3. Set aside with lid off to cool for 10-15 mins (until cool enough to touch but not yet setting). Using a coarse sieve, strain over set panna cotta base. Place back into fridge until set firm, approx. 1-2 hours.
  7. Top with whipped cream, edible flowers and fresh finger lime (optional).